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Southwestern Stuffed Chicken Breasts
Southwestern Stuffed Chicken Breasts

Southwestern Stuffed Chicken Breasts or as Patti called it “Chicken Cordon Bleu with a Texas twang”. We get lots of requests for chicken breasts in various ways. This was 3 ingredients easy and just a little zippy with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Southwestern Stuffed Chicken Breasts
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes at 375* (190c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet

Ingredients: Southwestern Stuffed Chicken Breasts

  • 1 whole boneless, skinless chicken breasts, halved
  • ¼ lb. sliced ham
  • 2 slices pepper jack cheese
  • 1 cup nacho cheese dip, hot or mild
  • Chipotle powder, optional

Southwestern Stuffed Chicken Breasts
A Wood Pellet Grill Recipe

Southwestern Stuffed Chicken Breasts
Our Ingredients

Cooking Directions: Southwestern Stuffed Chicken Breasts

Carefully make deep pocket in each chicken breast. Place ½ of ham and one slice of cheese, crumbled into each breast.

Put each breast onto cast iron serving dish and cover each with ½ of cheese dip. Sprinkle with chipotle, if desired.

Preheat the GMG to 375* (190c) and light your wedgie. I always use a wedgie for short, high temp cooks for that “Kiss of Smoke

Place your cast iron serving dishes directly onto the grill. We grilled these for 50 minutes, until we reached an internal temperature of 170* (77c). I like the way the meat flakes apart when you have a little higher internal temperature.

When the chicken reaches an internal temperature 170* (77c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Southwestern Stuffed Chicken Breasts
A Wood Pellet Grill Recipe

Southwestern Stuffed Chicken Breasts
Cut A Pocket in The Chicken Breast
Southwestern Stuffed Chicken Breasts
Fill the Pocket with Your Stuffing
Southwestern Stuffed Chicken Breasts
Ready For The GMG

Southwestern Stuffed Chicken Breasts
A Wood Pellet Grill Recipe

Southwestern Stuffed Chicken Breasts
In The Smoke on the Grill Grates
Southwestern Stuffed Chicken Breasts
Love My Mavericks
Southwestern Stuffed Chicken Breasts
Let’s Eat!!!

Southwestern Stuffed Chicken Breasts
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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